Umpa, can you look at this recipe, please? It was a little watery so I ended up adding a tablespoon of cornstarch to thicken it up - I thought the sour cream and cheese would thicken it, but they didn't really help that much (my people were at the door, so I didn't have time to come here for advice before I served it, but it was a hit - except that I hated putting the cornstarch in it):
Chicken Cordon Bleu Chowder
18 - 24 ounces boneless skinless chicken breasts, cut up
1 1/2 big old plate sized ham slices, cut up
1 cup chopped onion
1 cup chopped celery
1 teaspoon fresh thyme
1 teaspoon marjoram
1/2 teaspoon poultry seasoning
salt and pepper
2 cans chicken broth
1/2 cup frozen corn
1 cup sour cream
2 cups shredded Kraft Italian Five Cheese blend (mozzarella, provolone, romano, asiago & parmesan cheeses with cream cheese)
Heat a big stock pot and add about a tablespoon of oil, then brown the chicken, onions and celery (cook the ham, too, if it isn't already cooked). Add the spices, ham and broth and simmer (pour the broth in slowly and deglaze the pan - yum!). A few minutes before serving, add the corn, sour cream and cheese. Made about 12 servings.
I'm really an 'add a little of this and a little of that' type of cook, and don't measure, but use what the dish seems to be asking for - this one was begging for some corn...maybe cauliflower would have been as good for a little pop of sweet? I may have added some water if it needed more liquid.
